This quick, savory soup can be made with any cut of meat you like, or, depending
on your nutritional type, you may use hamburger, bison, lamb, beef, chicken or
turkey. I'm using bison hamburger meat, as I'm a protein type.
Ingredients:
- ½ pound bison hamburger
- 2 cups mushrooms
- 4 stalks celery
- handful of fresh cilantro
- 2 to 3 cups fresh chicken stock
- salt & pepper to taste
Preparation:
- Roll meat into little meatballs (size of Swedish meatball).
- Cook meatballs under broiler for 8 min.
- While meatballs are cooking, chop veggies into bite-size pieces.
- Place veggies in med-size soup pot.
- Pour chicken stock over veggies and stir.
- Salt (Himalayan Salt is fantastic) and pepper to taste.
- Place pot over medium heat.
- When meatballs are broiled, add to pot and stir.d
- Bring to boil, then reduce to simmer.
- Simmer 15 minutes for veggies with some crunch to them, longer if desired.
- Adjust seasonings and serve.
A beautiful soup! Quick, satisfying and nourishing. I guarantee your whole
family will love it. Bon Appétit!
Luci's tips:
- You can use any veggies or meat you like in this recipe.
- Be sure to wash hands well directly after handling raw meat.